Scalloped Cauliflower

Great low carb way to feel like you’re eating mac n cheese! Yum! I added shrooms because I had them, they are totally optional. This would be really good with fried onions on top, too. Sadly I did not get a photo, but I will next time I make this.

Scalloped Cauliflower
1 head cauliflower, cut into 1-2″ florets
1/2 small box of mushrooms, sliced
1 good sized shallot, diced
3-4 cloves garlic, minced
3 Tbl butter
1-2 Tbl flour
3/4 C shredded cheese (I used mexican blend)
1/2 C heavy cream
1/2 C half n half (or all cream or all half n half, whatever)
chicken stock to thin sauce if necessary
Panko w/ Cooking spray (optional)
OR parmesan topping

Preheat oven to 375F.

Blanch the cauliflower in salted water for about 8 mins or until crisp tender; drain.

In a skillet, put a coupla turns of EVOO and sautée the shrooms, shallot and garlic until everything is cooked and the shrooms let off their juice. Set the veg aside. In the same pan, add in the butter and melt, then add the flour to make your roux. Cook the flour 3-4 mins then add in the cream and half n half. Stir until it’s all combined then add the cheese. You’ll want about a cup of sauce. If it gets too thick, use the stock to thin it out a little. (I had to thin a little.) Check the seasoning on the sauce – make it just a little saltier than you think it should be; cauliflower soaks up salt.

Combine all the veg and put into a sprayed square baking dish. Pour over the cheesy goodness and make sure all the veg is covered. Put the panko on top and spray with cooking spray so it’ll brown. You can skip panko and use more cheese here if you want to keep out the carbs. I’d use parmesan so it’ll brown nicely. Cook in a 375F oven for about 30 mins or so, until it’s bubbly and the topping is browned.